The raspberry almond turnovers cookie recipe is similar to something you might find in a European bakery shop. These delicate creations go great with tea or coffee.
1 cup all-purpose flour
1 stick (1/2 cup) salted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/4 cup raspberry jam
1 egg white, beaten
2 tablespoons sliced almonds
2 teaspoons granulated sugar
2 1/2-inch round cookie cutter
Step 1: In a medium bowl, with an electric mixer set on medium beat flour, butter, cream cheese, and almond extract together until well blended and crumbly.
Step 2: Form dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour.
Step 3: Preheat oven to 375 degrees F.
Step 4: On a lightly floured surface roll half out half of dough 1/4-inch thick. Cut into 2 1/2-inch rounds.
Step 5: On ungreased cookie sheet, place rounds 1/2 inch apart.
Step 6: Place 1/4 teaspoon of jam off center on each cookie to within a 1/4 inch of the edge. Fold cookies in half over jam; press edges firmly with tines of fork to seal.
Step 7: Brush each cookie with egg white. Sprinkle with almonds and sugar.
Step 8: Bake 11-15 minutes or until edges are golden brown. Immediately remove from cookie sheet and transfer to cooling surface.
Makes 30 cookies.Tags: Raspberry Almond Turnovers Cookie